Double Chocolate Brownies

Brownie:
1 1/3 cups (325 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) Golden Crisco Shortening
1 cup (250 mL) cocoa
2 cups (500 mL) granulated sugar
4 eggs
2 tsp (10 mL) vanilla

Topping:
1/4 cup (50 mL) Golden Crisco Shortening
1/4 cup (50 mL) cocoa
1 cup (250 mL) lightly-packed brown sugar
1/3 cup (75 mL) light cream
1-1/3 cups (325 mL) flaked coconut
1 cup (250 mL) chopped nuts



Brownie:
1. Preheat oven to 350°F (180°C). Grease 13 x 9-inch (3.5 L) cake pan with shortening.
2. Combine flour, baking powder and salt.
3. Melt Golden Crisco Shortening in large saucepan. Remove from heat. Blend in cocoa, sugar, eggs, vanilla, and dry ingredients. Mix well. Spread evenly in greased pan. Bake at 350°F (180°C) for 25-30 minutes, or just until set. Prepare topping while brownies bake.

Topping:
1. Melt Golden Crisco Shortening in saucepan. Remove from heat.
2. Stir in remaining ingredients. Mix well.
3. Spread evenly over warm brownies. Broil 4 inches (10 cm) from heat with door slightly open, 1-2 minutes, or until topping is bubbly. Watch topping carefully. The coconut browns quickly. Cool completely, then cut into squares.

Makes: About 2 dozen squares
Preparation time: 20 minutes
Baking Time: 32 minutes
Freezing: Excellent



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